Preheat oven to 350 degrees F. In a small bowl mix together the pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
Heat oil in large dutch oven or oven-ready saute pan (no rubber handles) over medium-high heat. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes. Remove from the skillet to a plate and set aside. Pour off all but 2 tablespoons of oil. Cook onions until translucent, about 4-6 minutes. Stir in 2 tablespoons of reserved flour and mix well with onions for about 1 minute. Slowly add beef stock and stir until thickened. Return pork chops to pan and coat with sauce.
Cover or wrap with foil and cook in oven for at least 3-45 minutes at 350 F. Remove from oven and let rest at least 5-10 minutes before serving.
8 cups chopped fresh collard greens, blanched
2 tablespoons olive oil
1 tablespoon butter
1/4 cup onions, finely diced
1 tablespoon fresh garlic, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 tablespoon vinegar (optional)
To blanch greens, add greens to a pot of boiling water for 30 seconds. strain boiling water off and quickly transfer to ready bowl of ice and water. Let cool then strain, dry greens and set aside. In large saute pan on medium-high heat, melt butter and oil together. Add onions and garlic, cook until slightly browned, about 4-6 minutes. Add collard greens and black and red pepper and cook for 5-8 minutes on high-heat, stirring constantly. Remove from heat, add vinegar if desired and stir.